 |
Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
|
For breakfast or lunch (contains beer, but alcohol should cook away). Can also be served over English muffins in place of toast. I'm totally guessing with respect to cooking time. Ingredients:
2 eggs, beaten slightly |
1/2 cup beer |
2 tablespoons butter |
1 lb shredded sharp cheddar cheese |
1/2 teaspoon dry mustard |
1/2 teaspoon salt |
1 dash cayenne |
1 teaspoon worcestershire sauce |
8 slices toast |
Directions:
1. In a small bowl, beat eggs slightly, then stir in beer to combine.
2. In top of a double boiler over direct heat, melt butter, then add cheese and continue cooking, stirring occasionally, until cheese melts.
3. Get water boiling in the base of the double boiler and-when cheese is melted-place the top holding the melted cheese mixture over it; add dry mustard through worcestershire sauce.
4. Stir the egg-beer mixture into the cheese mixture and cook, stirring often, until thick.
5. Pour over toast (2 slices per serving).
|
|